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Jamaican Curry Goat with Coconut Rice Recipe

Jamaican Curry Goat with Coconut Rice Recipe
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★★★★★

4.9 from 15 reviews

Jamaican Curry Goat with Coconut Rice is a rich and flavorful traditional Caribbean dish featuring tender goat meat slow-cooked in a fragrant blend of Jamaican curry powder, allspice, Scotch bonnet peppers, and fresh herbs. Served alongside creamy, subtly sweet coconut rice, this meal offers a perfect balance of warm spices and tropical flavors that bring the true taste of Jamaica to your plate.

Ingredients

Scale

For the Curry Goat

  • 2 lb (900 g) goat meat, cut into cubes
  • 2 tbsp Jamaican curry powder
  • 1 tsp allspice
  • 1–2 Scotch bonnet peppers, chopped (optional, for heat)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 cups beef or chicken broth
  • 2 tbsp vegetable oil
  • Salt and pepper, to taste
  • 2 sprigs thyme

For the Coconut Rice

  • 1 cup long-grain rice
  • 1 can (13.5 oz / 400 ml) coconut milk
  • 1 cup water
  • ½ tsp salt

Instructions

  1. Marinate the goat: Toss the goat meat with Jamaican curry powder, allspice, salt, and pepper. Allow the meat to marinate for 30 minutes to 1 hour if time permits to enhance flavor infusion.
  2. Brown the goat: Heat vegetable oil in a large pot over medium-high heat. Sear the goat pieces on all sides until they develop a golden-brown crust. Once browned, remove the meat and set aside.
  3. Cook the aromatics: In the same pot, sauté chopped onion, minced garlic, grated ginger, and chopped Scotch bonnet peppers (if using) for 2 to 3 minutes until fragrant and softened, releasing their aromas into the oil.
  4. Make the curry: Return the browned goat meat to the pot. Add beef or chicken broth and sprigs of thyme. Bring the mixture to a boil, then reduce heat to low. Cover and simmer gently for 1.5 to 2 hours, stirring occasionally, until the goat is tender and the curry thickens.
  5. Prepare the coconut rice: Rinse the long-grain rice under cold water to remove excess starch. In a separate saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low. Cover and simmer for 15 to 20 minutes until the rice is cooked through and the liquid is fully absorbed.
  6. Serve: Plate the tender curry goat alongside the creamy coconut rice. Garnish with fresh herbs if desired and enjoy this authentic Jamaican feast.

Notes

  • Adjust the number of Scotch bonnet peppers according to your heat tolerance; they add significant spice.
  • Marinating the goat meat longer enhances the depth of flavor but is optional if short on time.
  • Use beef or chicken broth based on your preference for a richer or lighter curry base.
  • If goat meat is unavailable, lamb can be used as an alternative.
  • Make sure to rinse the rice well to prevent it from becoming sticky.
  • For a milder curry, omit the Scotch bonnet peppers entirely.

Nutrition

Keywords: Jamaican curry goat, Caribbean curry, coconut rice, goat meat recipe, spicy goat curry, traditional Jamaican food

Find it online: https://maicook.com/jamaican-curry-goat-with-coconut-rice-recipe-4/